M A E Auty
M A E Auty
Mondelez International
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Comparative Survival Rates of Human-Derived ProbioticLactobacillus paracasei and L. salivariusStrains during Heat Treatment and Spray Drying
GE Gardiner, E O'sullivan, J Kelly, MAE Auty, GF Fitzgerald, JK Collins, ...
Applied and environmental microbiology 66 (6), 2605-2612, 2000
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
L Alvarez-Jubete, M Auty, EK Arendt, E Gallagher
European Food Research and Technology 230, 437-445, 2010
Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese
TP Guinee, EP Feeney, MAE Auty, PF Fox
Journal of dairy science 85 (7), 1655-1669, 2002
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
TP Guinee, MAE Auty, MA Fenelon
International Dairy Journal 10 (4), 277-288, 2000
Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products
MAE Auty, M Twomey, TP Guinee, DM Mulvihill
Journal of Dairy Research 68 (3), 417-427, 2001
Stability to oxidation of spray‐dried fish oil powder microencapsulated using milk ingredients
MK Keogh, BT O'kennedy, J Kelly, MA Auty, PM Kelly, A Fureby, ...
Journal of Food Science 66 (2), 217-224, 2001
Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy
MAE Auty, GE Gardiner, SJ McBrearty, EO O'sullivan, DM Mulvihill, ...
Applied and environmental microbiology 67 (1), 420-425, 2001
Cheese structure and current methods of analysis
DW Everett, MAE Auty
International Dairy Journal 18 (7), 759-773, 2008
Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts
CIE Ciron, VL Gee, AL Kelly, MAE Auty
International Dairy Journal 20 (5), 314-320, 2010
Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate
L Wang, MAE Auty, JP Kerry
Journal of Food Engineering 96 (2), 199-207, 2010
Evaluation of fresh-cut apple slices enriched with probiotic bacteria
C Rößle, MAE Auty, N Brunton, RT Gormley, F Butler
Innovative Food Science & Emerging Technologies 11 (1), 203-209, 2010
Characterization of β-Lactoglobulin Fibrillar Assembly Using Atomic Force Microscopy, Polyacrylamide Gel Electrophoresis, and in Situ Fourier Transform Infrared …
D Oboroceanu, L Wang, A Brodkorb, E Magner, MAE Auty
Journal of Agricultural and Food Chemistry 58 (6), 3667-3673, 2010
Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations
D Oboroceanu, L Wang, E Magner, MAE Auty
Journal of Food Engineering 121, 102-111, 2014
Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace
N O’shea, A Ktenioudaki, TP Smyth, P McLoughlin, L Doran, MAE Auty, ...
Journal of Food Engineering 153, 89-95, 2015
Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough
S Kenny, K Wehrle, M Auty, EK Arendt
Cereal Chemistry 78 (4), 458-463, 2001
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese
NE Costa, JA Hannon, TP Guinee, MAE Auty, PLH McSweeney, ...
Journal of dairy science 93 (8), 3469-3486, 2010
Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit
SB Doherty, MA Auty, C Stanton, RP Ross, GF Fitzgerald, A Brodkorb
International Dairy Journal 22 (1), 31-43, 2012
Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses
TP Guinee, MAE Auty, C Mullins
Australian Journal of Dairy Technology 54 (2), 84, 1999
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review
CD Hickey, JJ Sheehan, MG Wilkinson, MAE Auty
Frontiers in microbiology 6, 99, 2015
The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom
CA Brickley, MAE Auty, P Piraino, PLH McSweeney
Journal of Food Science 72 (9), C483-C490, 2007
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